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A Question about smoking fish.

post #1 of 4
Thread Starter 
icon_question.gif I bought some mullet, dressed and scaled, left them whole, and have them soaking in brime.
I plan on smoking them at 220 degrees with hickory. Not sure yet.
I would appreciate any suggestions as I never did fish before.
Also going to throw on a couple whole dressed Tilapia
and a slab of Salmon.
Thanks in advance.
post #2 of 4
jim -

sounds like you're on the right track ~ this link below will tell you everything i know about smoking fish. it's written with trout in mind, but i am sure that much, if not all, of the advice there should be useful for general information:


good luck!
post #3 of 4
Jim I have never smoked fish but from what I can gather the type of wood is somewhat related to the type of fish. Alder or citrus type woods with the more delicate types of fish and hickory or pecan with the stronger types as to not over power the fish. 200-220 till the fish is flaky. This is just what I have gathered from the site and friends so take it for what its worth hopefully somebody with experience will chime in
post #4 of 4
I smoked my first fish a couple of days ago. No pics (sorry Bubba), as they were the 2 smallest that I caught & didn't want to get laughed at. I'd hated to mess up one of the bigger trout that I caught. Caught some great trout at the South Holston River last weekend when we were in Bristol for the race.

Tried them 2 ways.

1. Simply fileted & rubbed with EVOO, CBP, & Kosher salt. Turned out OK.

2. Brined basically according to the link posted above, rinsed, dried, & added a little pepper. Smoked at 220* with apple wood. Turned out amazing!!!! Best piece of fish that I've ever had. Can't wait to do it again with some bigger pieces!!

Even with apple, the fish had a very smoky taste. I'd be afraid to go with hickory, as it would probably be way too much smoke. Use something lighter like apple, maple, or cherry if you have it.
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